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H&8th expands to 10th Street; subsequently goes bananas

by Dave Cathey Modified: June 27, 2014 at 11:25 am •  Published: June 27, 2014
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Another month, another record-setting attendance mark shattered and another expansion for the H&8th Night Market. For tonight’s June edition of the monthly street party, organizers have stretched the boundary up 10th Street and expanded the number of food trucks to 43.

Event manager Brian Bergman revealed the May party drew 25,000 visitors, outpacing April by 5,000 — which used to be considered a good night for H&8th. Bergman also said the event is growing to keep up with the crowd.

“This will be the largest and most diverse H&8th Night Market by far,” Bergman said. “We continue to look for creative ways to better utilize the space available to us, and now with the expansion to 10th Street we take another step toward connecting with the greater Midtown area, increasing shopping and dining options and incorporating district-wide activities into the mix.”

When folks start to gather at 7 p.m. (6 if you’re smart), word on the street is there will be up to 55 food vendors on site. Here’s the roster of confirmed trucks: 2 Brothers Bistro, Andolini’s Pizzeria, Back Door BBQ, Big O’s Spuds, Big Truck Tacos, Café Bella on Wheels, Chick N Wangs, The Crazy Samosa, Crepe Brewers, El Reno Original Fried Onion Burgers, Epic Pops, Frank’s Wurst, G’s Chili Company, Green & Grilled, Hawk’s Hot Dogs, The Hall’s Pizza Kitchen, Huey’s Shave Ice, The Hungry Duckling, Jerky.com, Kaiteki Ramen, Kosmos BBQ, La Gumbo Ya Ya, Lalo’s I Love My Taco Chop & Grill, The Loaded Bowl, Mexiasian Fusion, Mexi Dog, Moto Chef, Mutt’s Hot Dogs, Nilima’s, Off The Hook Seafood & More, Pagoda Pizza, Pie on the Fly, Roxy’s Ice Cream Social, The Saucee Sicilian, Smokin’ Okies, Stella Reaux, Stillwaffles, Super Juice, Tacos El Patron, Taco N Ganas, Taste of Soul Chicken and Waffle, Taste of Soul Eggroll and Wild Al’s.

But there is more culinary creativity to be unveiled this month. Four local chefs have created original banana pudding recipes as part of a fund-raiser for Wiggle Out Loud, a nonprofit family music festival scheduled to return Sept. 14 in downtown’s Bicentennial Park. Chefs Kurt Fleischfresser, Jonathon Stranger, Josh Valentine and Marc Dunham each submitted a recipe, but only one will be selected by the chefs to produce and serve at the event from a food truck donated by Beatnix Café owner Sandra Ceballos. But for being a loyal reader of this here Food Dude blog, you’ll get to your hands on all four recipes to try in your own kitchen. They are included below.

As usual Elemental Coffee will serve coffee and tea, and COOP Ale Works will offer craft beer. This month’s live music includes power pop from Akiba at 7 p.m., surf rock by Bored Wax at 8 p.m., garage rock from Junebug Spade at 9 p.m. and Josh Sallee wrapping up with rap at 10 p.m.

This month’s 7th Street retail shopping village, curated by Ashley Terry, will include: The Plant Shoppe, Born and Raised OK Sweet Treats, The Clad Stache, Group Fly, A Date With Iris, The Little Bubble, Shanna Banana, Trade Men’s Wares, The Okay See and Shop Good.

The Nature Conservancy, located at 408 NW 7th St., will host a live bug petting zoo featuring more than 25 species of living arthropods with insight provided by entomologist Andrine Shufran from Oklahoma State University, and the second installment of the ‘Nature in Art’ series, featuring insect photo-stacking works by Bob Sober.

TruckIt OKC, a cell phone application that will allow users to find and track food trucks in Oklahoma City, will host a new lounge area with 15-tables and 135 chairs at NW 8th Street, similar to the 7th Street lounge provided by local dining discovery platform Fubelly.

The deadCENTER Film Festival will screen its 2014 Okie Shorts lineup starting at 9:30 p.m. at NW 9th Street. The intersection will also include activities with the OKC Energy FC professional soccer team, a water park by Ozarka Water Company and the 21-to-enter Night Lounge.

All that and suspiciously bearable June weather could mean 30,000 attendees and another record. Be a part of it Friday night.

For more information about H&8th Night Market, including an event map, visit h8thokc.com or call 633-1703.  Updates will be posted on Facebook and Twitter (#OKCNightMarket).

As promised here’ are those banana pudding recipes.

Roasted Banana Pudding

 

By Chef Kurt Fleischfresser, The Coach House

(Makes approx. 10 servings)

 Pudding

Bananas                       4 (roasted in the skin for 10 minutes at 400 degrees)

Cream Cheese             8 oz (whipped until light and fluffy)

Eggs                            3

Sugar                           1 cup (granulated)

Cornstarch                   2 Tbsp

Vanilla Extract            1 tsp

Salt                              pinch

Milk                             3 cups (whole milk)

Peel and smash the roasted bananas, whip together with the cream cheese and set aside for assembly.

Place the eggs, sugar, cornstarch, salt and vanilla in an electric mixer and mix until light and fluffy.

In a sauce pan, heat the milk until just before the boil. Whisk half of the hot milk into the egg mixture and mix thoroughly. Pour back into the pot with the remaining hot milk and cook over medium heat, alternating between a wire whisk and a rubber spatula until the mixture becomes very thick.

Assembly

Whipped Cream

Vanilla Wafers

Mix in the roasted banana and whipped cream cheese mixture into the pudding. Pipe or spoon into individual cups, chill and serve with whipped cream and vanilla wafers.

Peanut Butter Banana Pudding Mousseline with Ganache

By Pastry Chef Ginger Lugo, District 21 Restaurant

(Makes 12 servings)

Pudding
Milk 32 fl oz
Sugar 8 oz
Butter 3 oz
Cornstarch 3 oz
Salt pinch
Eggs 12 oz
Vanilla Extract 1 Tbsp
Peanut Butter 4 oz
Heavy Cream 4 oz
Powdered Sugar 2 oz
Bananas, thin slice 4 ea

Combine 24 fl oz of the milk, 4 oz of the sugar, the butter, and salt in a nonreactive saucepan and bring to a boil over medium heat, stirring to dissolve the sugar.

Meanwhile, combine the cornstarch with the remaining 4 oz of sugar. Stirring with a whisk, add the remaining 8 oz of the milk. Add the eggs and vanilla extract, stirring with a whisk until mixture is completely smooth.

Temper the egg mixture by adding about one-third of hot milk, stirring constantly with the whisk. Return the mixture to the remaining hot milk in the saucepan. Continue cooking, stirring vigorously with the whisk, until the pastry cream comes to a boil and the whisk leaves a trail in it.

Pour the pudding into a large shallow bowl. Whisk in the peanut butter until smooth. Cover with plastic wrap placed directly on the surface of the cream, and cool over an ice bath. While cooling whip heavy cream and powdered sugar to soft peaks. Fold cream into pudding when it is cool and refrigerate until ready to assemble.

Ganache
Heavy Cream 4 fl oz
Dark Chocolate ½ cup

Bring cream to a simmer. Pour hot cream over chocolate. Let stand for five minutes and then whisk until smooth. Refrigerate ganache until pipable consistency, about 15 minutes.

Assembly
2 Bananas sliced thin
Roasted Peanuts 8 oz
Ganache
Pudding
Nutter Butter Cookies with filling removed, or homemade peanut butter cookies

Put a layer of cookies on the bottom of the pan. Put a layer of pudding on top of cookies. Refrigerate 20 minutes. Put a small layer of ganache over pudding. Layer again starting with cookies, then pudding. Decorate the top with cookie crumbs and roasted peanuts.

99 Banana Cream Pudding

By Chef Jonathon Stranger, Ludivine

(Makes 10-12 servings)

Pudding
Milk 2 cups (whole)
Egg Yolks 4 (large)
Sugar 1/2 cup (granulated)
Brown Sugar 1/3 cup (light)
Cornstarch 1/4 cup
Salt 1/4 tsp (regular table salt)
99 Banana Liquor 4 Tbsp
Vanilla Extract 2 tsp
Butter 2 Tbsp (unsalted)

In a saucepan, bring milk to a gentle simmer on medium heat. In a separate bowl, combine egg yolks, sugar, brown sugar, cornstarch, and salt. Whisk until light and fluffy, about 2 minutes.

Stir a small amount of the warmed milk into the yolk mixture. Just a little bit then whisk the yolk mixture back into the saucepan with the remaining milk. Reduce heat to medium low and slowly cook until the custard starts to thicken, about 3 to 5 minutes. Stir in the 99 Bananas Liquor and vanilla and continue cooking until shimmery and very thick. This takes another 1 to 2 minutes. Remove from heat and whisk in the butter until completely melted.

Now push the pudding through a fine strainer into a large bowl. Press plastic wrap directly on the surface of the pudding and let chill for about 5 hours (or just overnight is easiest so you don’t have to time it).

Whipped Topping
Whipping Cream 2 cups (heavy whipping cream)
Vanilla Extract 1 tsp

Whip cream until it reaches the consistency of whip cream then add the vanilla extract.

Cinnamon Sugar Graham Crackers
Break up approximately 10 graham crackers to layer in the cup and to put on top

Roasted Bananas
Bananas 4
Sugar ¼ cup

Toss the bananas in sugar and roast at 425F for 7 minutes. Cool down ASAP. When cool, slice crossways. You will layer these in the cup.

To build the cup: Layer of bananas, then graham crackers, then Hershey’s chocolate syrup, then pudding. Do two layers and then top the final layer with a little chocolate syrup and graham cracker crumbles.
Josh Valentine’s Banana Pudding
By Chef Josh Valentine, The George

(Makes 10 servings)

Pudding
Milk 3 cups
Eggs 9 (separated)
Sugar 1 ¾ cups
Flour 6 Tbsp
Bananas 12 (very ripe & mashed)
Vanilla Extract ½ Tbsp

Mix eggs, sugar, flour & bananas. Scald milk, temper into egg mix. Cook until thick. Add vanilla extract.

Peanut Butter Mousse
Heavy Cream 1 cup
Cream Cheese 1 ½ pounds (24 oz)
Peanut Butter 2 cups
Milk 1/4 cup
Powdered Sugar 1 cup
Vanilla 1 tsp

Whip cream to soft peaks. Beat peanut butter, milk, cream cheese and powdered sugar. Fold in whipped cream and vanilla.

Garnish
Top with crumbled, cooked bacon.

 

 

by Dave Cathey
Food Editor
The Oklahoman's food editor, Dave Cathey, keeps his eye on culinary arts and serves up news and reviews from Oklahoma’s booming food scene.
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